Low Carb Bak Kut Teh Soup
Savor the comforting flavors of this Low Carb Bak Kut Teh Soup, a lighter twist on the traditional Malaysian and Singaporean herbal pork rib soup. Packed with tender, fall-off-the-bone pork ribs and earthy shiitake mushrooms, this dish is slow-simmered in a fragrant broth infused with garlic, star anise, cinnamon, cloves, and black peppercorns for an irresistibly warming aroma. With a rich umami kick from dark and light soy sauces, this low-carb version skips the sugar and heavy ingredients, making it both flavorful and keto-friendly. Perfect for cozy family dinners, it’s garnished with fresh green onions and coriander for a burst of brightness. This aromatic, protein-packed soup is a must-try for anyone seeking a deliciously healthy and satisfying meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pork ribs
- 100 grams shiitake mushrooms
- 6 large garlic cloves
- 3 pieces star anise
- 2 sticks cinnamon sticks
- 5 pieces cloves
- 1 tablespoon black peppercorns
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1.5 liters chicken stock
- 1 teaspoon salt
- 2 stalks green onions
- 15 grams coriander leaves
Instructions
Begin by soaking the shiitake mushrooms in warm water for about 20 minutes until softened. Once rehydrated, remove the stems and slice them thinly.
Peel and slightly crush the garlic cloves with the back of a knife to release their aroma.
In a large pot, blanch the pork ribs in boiling water for about 5 minutes to remove impurities. Rinse the ribs under cold water and set aside.
In the same large pot, combine chicken stock, blanched pork ribs, garlic, star anise, cinnamon sticks, cloves, and black peppercorns. Bring the mixture to a boil over medium-high heat.
Once it reaches a boil, reduce the heat to low and simmer for approximately 2 hours, partially covered, to allow the flavors to meld and the ribs to become tender.
Add the soaked shiitake mushrooms, dark soy sauce, light soy sauce, and salt to the pot. Continue to simmer for an additional 30 minutes.
Taste the broth and adjust seasoning if necessary. The soup should be aromatic and have a deep, savory flavor.
Finely chop the green onions and coriander leaves for garnish.
Serve the soup hot, garnished with chopped green onions and coriander leaves.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 7353 mg | 320% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 7.7 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 553 mg | 43% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
